"Tonkatsu" is the one that "Katsuretsu", which entered from U.K. in the Meiji era, has evolved its own uniquely in Japan, and it is said that the brick restaurant in Ginza made "Pork cutlet" in 1899. It has been. "Pork cutlet" tends to be shunned by dieting or those who are worried about calories, but it is rich in vitamin B1 and is nearly 10 times that of beef, and is said to be effective in recovering from fatigue. If so, after the intense summer like this year, the perfect food for this time when you are tired! See you.
And today, to a friend who worked long at Tsukiji and his recommended "Katsuhira".
"Katsuhira" was founded in 1963 and is currently the second generation. It is also famous as a favorite shop by Shotaro Ikenami, a writer who was known as a food outlet.
Even after 13:00, avoiding congestion, there are still people who are lined up. At the counter where I was guided, I recommended "loas cutlet rice" (1,100 yen) and my friend "fin shrimp rice" (1,450 yen).
The roast cutout that appears in front of you is an overwhelming volume that just protrudes out of the plate. For the first time guests, advice from your husband. "First of all, don't put anything in the middle. The right side is a large toro, and the left side is a middle toro (difference in fat), so it is recommended to compare with the left and right with salt, soy sauce, and sauce." "Of course, there is also the temperature and the physical condition of the customer on that day, so please feel free to say.
"For the first time", as advised, first from the middle piece, "I will have you" without putting anything. The thick clothing is also crisp and light, and the taste of the juicy meat brought out by frying spreads in your mouth. Next is the middle toro on the left and the large toro on the right with salt. I knew that the taste was different depending on the part, but it was my first experience that the taste was different depending on the place even in the same part.
The fins of my friend next door also said, "I received it." This is also a completely different taste from the loin, but the fins with a rough impression generally have a moist texture. According to the husband's story, "The fat between the fins slowly melts out by frying." What is Napolitan sitting next to a large amount of shredded cabbage of the garnish! I miss you! This price is conscientious with rice cooked in a kettle and miso soup with a solid soup stock.
There are customers one after another while I'm crazy. A young person hung at the next counter asked me, "When is it okay?" And heard a little good conversation saying, "Do you remember, I'm happy." It's not just the reason for prosperity. It often appears in Shotaro Ikenami's "Ginza Diary", but he visited for the first time in a long time after discharge and said, "I'm afraid to put it in my mouth." "It's good" makes you feel nostalgic for the writer who liked eating anyway. It is a shop where the casual attention and care of the husband and the gentle atmosphere of the family are drifting to every corner of the shop, and you will want to bother you.
Katsuhei Tsukiji: 6-12-10, Tsuiji TEL3542-1537
Business hours 11: 30-14: 30, 17: 00-21: 00 (Sunday holiday, 2nd Saturday holiday)
